Coffee cultivation at Manor Lina, Nicaragua, one of the poorest countries in Central America

Nicaragua is an economically backward agricultural country, is one of the poorest countries in Central America, the unemployment rate is very high, people live in poverty, and coffee is Nicaragua's pillar industry, producing nearly 100,000 tons of coffee beans every year. Due to the poor economic foundation, the coffee industry is still relatively backward, and coffee farmers are also in a relatively poor state.

Some of the fruits that stand out from the classifier are transported to the depulper for peeling and pulp. The so-called "honey-treated" coffee (honeyprocess) describes coffee as sweet as honey, not really processed with honey. The coffee kernel which has been peeled but still adheres to the pulp is directly dried, and some fructose will be absorbed by the core. This method has different names in different countries, such as pulped natural, semi washed and so on.

Among them, in Costa Rica, where the government strictly controls the use of water, coffee farmers have created honey treatments named to retain "different thickness of flesh", including yellow honey (yellow honey) and red honey (red honey), which have the thinnest pulp layer, and black honey (black honey), the famous owner of the former Costa Rican COE champion La Brumas de Zurqui. Traditionally, Nicaraguan coffee is mainly washed with water, but because the trend of "honey treatment" has become popular in China and the United States in recent years, some batches are "tailor-made" at the request of buyers.

High-quality Nicaraguan coffee is also grown in the northern and central highlands of the country. The best coffee is produced in Matagalpa. The coffee produced here is highly respected by coffee lovers all over the world and gradually valued by the boutique community. Abundant precipitation, suitable temperature, high altitude, fertile soil and unique planting ecology are the prerequisites for creating high-quality Nicaraguan coffee.